For those who know, the mere mention picadillo conjures up images of a warm, cozy kitchen, saucepan bubbling away on the stove, filling the whole house with the scent of simmering spices. Humble, hearty, and always comforting, it’s put protein at the center of the plate for centuries. Now, combining modern technology and culinary traditions, it’s time that picadillo goes plant-based.

What Is Picadillo?

Though often described as a beef hash, some might argue that it has more in common with American sloppy Joe’s or chili con carne. The word itself comes from the Spanish picar, or “to mince,” alluding to the roughly chopped meat. Ingredients vary wildly depending on who you ask, but common, unifying factors usually include some sort of tomatoes, onions, and peppers.

Picadillo Goes Vegan

While old-fashioned picadillo preparations are limited to beef and/or pork, there aren’t any constraints to the creative possibilities with plant-based alternatives. Staying true to the humility and lack of pretension in the original dish, I went with classic textured vegetable protein, also known as TVP or TSP (textured soy protein; same difference.) The problem is that by itself, TVP is incredibly bland.

That’s where Sugimoto Shiitake Powder comes into play! A small sprinkle adds incredible depth of savory flavor that tastes downright meaty, without any overt mushroom flavor. To up the ante, I love adding finely minced shiitake caps or stems, but this approach is perfect for picky eaters and mushroom haters. You get all of the umami, amplifying the inherent richness of the tomatoes, olives, and spices, with zero downsides.

This same trick works beautifully when using fresh or frozen vegan ground beef, too. Cooking it plain, straight out of the package might taste good, but adding some Sugimoto Shiitake Powder will make it great.

Regional Variations Of Picadillo

There’s no wrong way to make picadillo; it’s one of those dishes where everyone and their grandma makes it just a little bit differently. There are, however, distinctive styles found in specific regions:

• Cuban picadillo, which I model my version after, is briny and rich, with capers, green olives, and sweet raisins for contrast.
• Puerto Rican picadillo starts with sofrito as its base and is highly seasoned with adobo and sazon.
• Mexican picadillo typically includes many more vegetables, such as potatoes, carrots, and green peas.
• Filipino picadillo has ample umami thanks to the inclusion of soy sauce and fish sauce, and is often more soupy or stew-like in consistency.

Plenty of overlap and fusion exists between each version. It’s a recipe ripe to mix and match, pick your favorite elements, and make your own!

Serving Suggestions

Prepping your picadillo is only the first of many delicious decisions. It’s an ideal entree for meal prep since its versatility lends it to myriad serving suggestions. A few of my favorites include:

• Wrapped up in a burrito
• On top of tacos or nachos
• Sandwiched inside a torta or burger bun
• Alongside rice, mashed potatoes, fried plantains, polenta, or pasta
• Stuffed inside peppers, cabbage rolls, empanadas, croquettes, or frittatas

Don’t Rush The Process

When making picadillo, the most important ingredient is time. Slowly simmering, patiently, gently, allows all these seemingly disparate elements to meld into a harmonious whole. That’s not say it can’t be a quick fix meal, at least on the second time around. In fact, I prefer eating the leftovers, which keep brilliantly in the fridge for up to a week, or in the freezer for 4 to 6 months, becoming even more flavorful and balanced as they sit.

I’m not going to mince words here; this meatless picadillo is your new favorite meal waiting to happen, no matter how you serve it up.

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Yield: Makes 3 - 4 Servings

Vegan Cuban Picadillo

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Plant-based picadillo is your new favorite meal waiting to happen! This version is modeled after the Cuban approach, using briny olives, sweet raisins, and fiery chipotle peppers for bold, contrasting, yet balanced flavors.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 1/4 Cups Dry TVP
• 1 1/4 Cups Vegan Beef-Flavored Stock, Mushroom Stock, or Vegetable Stock
• 2 Tablespoons Olive Oil
• 1 Small Yellow Onion, Diced
• 1 Green Bell Pepper, Seeded and Diced
• 3 Cloves Garlic, Minced
• 3 Chipotle Peppers Canned in Adobo Sauce, Minced
• 1 Tablespoon Shiitake Powder
• 2 Teaspoons Ground Cumin
• 1/2 Cup Chunky Salsa or Pico de Gallo
• 1/2 Cup Vegetable Stock
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Pomegranate Molasses
• 1 Cup Green Olives, Halved or Sliced
• 2 Tablespoons Capers, Drained
• 1/3 Cup Raisins
• 1/4 Teaspoon Ground Black Pepper

Instructions

1. Place the TVP in a heat-safe medium-sized bowl and add 1 1/4 cups of your stock of choice. Cover loosely with plastic wrap and microwave for 2 minutes. Let stand for another 5 - 8 minutes, until the liquid has absorbed.
   
   
2. Meanwhile, set a medium skillet on the stove over medium heat. Add the olive oil and gently swirl the pan to coat the bottom. Sauté the peppers and onion for 3 minutes, until soften. Add the garlic and saute for another 3 minutes, until lightly browned around the edges. Stir in the chipotles, adding a touch of the adobo sauce if you'd like you picadillo spicier.
   
   
3. Stir in the rehydrated TVP, followed by the shiitake powder and cumin. Sauté for one minute before adding the salsa or pico, 1/2 cup of stock, soy sauce, pomegranate molasses, olives, capers, raisins, and black pepper.
   
   
4. Mix well to combine, cover, and reduce the heat to medium-low. Gently simmer for 25 - 30 minutes, until the flavors have melded and there's little to no remaining liquid. If you'd prefer a soupier picadillo, however, stir in an additional 1/4 cup of stock shortly before serving.
   
   
5. Enjoy hot!

Notes

Leftovers will keep in an airtight container in the fridge for up to a week, or in the freezer for 4 to 6 months.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Forest-grown Japanese Shiitake Powder 40g, Natural Umami Booster
• 
  Japanese Dried Shiitake DONKO, 25-42mm, 70g
• 
  Japanese Dried Shiitake KOSHIN, 42-75mm, 70g

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 534Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 65mgSodium: 2192mgCarbohydrates: 46gFiber: 11gSugar: 27gProtein: 41g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.